Rum Cake

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Course Dessert
Cuisine American
Keywords Christmas, Rum, Vegetarian
Difficulty Easy
Servings 8 people
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Within the past few years, rum cake has become one of my family's go to classic Christmas desserts, though it's good anytime throughout the fall baking season as well. We think the recipe is originally from my dad's mother or grandmother, but there is some discrepancy over that. Judging by the ingredients it sounds very much like some 1960's read-off-the-back-of-a cake-mix-box kind of thing. Nevertheless, it's a delicious recipe. However, I am in the process of experimenting to make this more from scratch because in my opinion, everything is better from scratch. Also, make sure you don't skimp on the rum! In fact, add a little extra, because why the hell not.
Servings: 8 people
Calories: 672kcal

Ingredients

Rum Cake

  • 1/2 cup chopped pecans
  • 1 package yellow cake mix
  • 1 package vanilla pudding
  • 1/2 cup light rum
  • 1/2 cup water
  • 1/2 cup butter melted
  • 4 eggs

Hot Rum Glaze

  • 1 cup sugar
  • 1/2 cup rum
  • 8 Tbsp butter
  • 1/4 cup water

Instructions

Rum Cake

  • Heat the oven to 325°F. Butter and flour a bundt cake pan. Crumble the nuts evenly around the bottom of the pan.
  • Place the cake mix and pudding mix in a large bowl. Add the rum, water, oil, and eggs. Whisk until well combined, about 2 minutes. Pour the batter into the cake pan.
  • Bake for 50-60 minutes.

Hot Rum Glaze

  • About 10 minutes before the cake is done cooking, put all the ingredients for the hot rum glaze in a pan and mix until combined. Boil for about 2-3 minutes.
  • Remove the cake from the oven and immediately cover it all over with the 3/4 of hot rum glaze. Let sit for 10-15 minutes. Loosen the side of the cake from the pan and invert onto a cake platter. Drizzle the remaining 1/4 of the rum glaze evenly over the top of the cake. Serve room temperature.

Nutrition

Calories: 672kcal | Carbohydrates: 80g | Protein: 9g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 778mg | Potassium: 151mg | Fiber: 1g | Sugar: 53g | Vitamin A: 1127IU | Calcium: 165mg | Iron: 2mg

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About the author

Hi! Welcome to The Dynamic Dish! I'm Erin - a geophysicist who is passionate about food and culinary science. Here you will find a collection of my favorite recipes, both collected and original, as well as educational posts and reviews on ingredients and cooking techniques. Please check out the welcome post for more information about the site!